Cooking Time: 15 | Serves: 4
Glass Noodle Salad
Mix the ingredients for the dressing (tahini, soy sauce, sesame oil, yoghurt, ginger, water) well in a small bowl and set aside. Drain the hot water through a sieve and rinse the noodles with cold water.
Place the noodles in a large bowl and pour the dressing over them, then add the remaining ingredients (cabbage, carrots, mangetout, onions) and mix together. Garnish with coriander or basil and roasted peanuts to taste and enjoy.
4 tablespoons Lima Tahin
4.5 tablespoons yoghurt (Soya)
2 tablespoons Lima Tamari Strong
2 tbsp sesame oil
3 tbsp lemon juice
(1 tbsp lime juice) Topping
1/2 teaspoon coconut blossom sugar
a little Sriracha chilli sauce
1 tbsp fresh ginger
2 tablespoons cold water to dilute, or more, depending on the desired consistency.
200 g glass noodles
2 carrots, grated
80 g red cabbage
100 g snow peas, cut into thin strips
2 green onions, thinly sliced
A handful of fresh tarragon (or parsley)
A handful of salted peanuts
Recipes